battercookcrepefreezingpancakes
I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil.
I was wondering whether it was better to store the crepe batter in the freezer and cook some when I want it, or to cook the crepes then store them in the freezer.
Which way will last longer and which way will ensure that the crepes are fresh when I eat them?
Given your updated criteria, what about using powdered milk for crepes and pancakes? Powdered milk tends to be very inexpensive. You can usually find in in the baking aisle at groceries in the U. S. The powdered milk will last you for a long time.
You can also get powdered eggs. Just google for them.
As Martha astutely commented below, look for recipes for pancake mixes that require adding only water and pack those.
This is called a crepe maker drum or an automatic crepe maker.
CMCRP makes one that retails for about $5000 and can produce as much as 80m of crepes per hour (more than 1 mile / day). Probably worth it if you can afford it and need that many crepes. It is made by and can be purchased from "PastaBiz.com"
You can see a video of it on YouTube.
Another model is the ANKO CR-200, a video can be found here, and you could contact ANKO to find a local distributor.
Good Luck!
Best Answer
It is a compromise either way. Neither will be as good as freshly made, but both methods will work. As far as frozen batter, you will either need to plan ahead, or be willing to wait for it to thaw. If you go this route, I would suggest zip style freezer bags, and freeze flat, so that it will thaw more quickly. Also, some of the leavening power will be reduced. So, if you enjoy fluffy pancakes, you might not be able to achieve that. On the other hand, frozen pancakes are fine too. However, you also lose some quality here as well. The issue is reheating...unless you have a combi-oven, where you can use steam to bring them back to life. In terms of length of storage, as long as they well packaged, the shelf life is about the same.